Namikura Miso Co. 3-Month Aged Kyoto Shiro White Miso Paste, 1 kg (2.2 lbs)

Kyoto Shiro miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and a lower salt ratio than other miso. Known for its lighter color, smooth texture, and milder flavor, this type of miso is a popular choice among Japanese cuisine enthusiasts. One preferred application is to thin it slightly with sake and spread it on fish to marinate prior to grilling, allowing the delicate flavors to infuse the seafood.

The process of creating Kyoto Shiro miso involves a careful balance of ingredients, with the white rice koji playing a more prominent role than the cooked soybeans. This unique ratio contributes to the miso's characteristic light color and smooth, creamy texture, which sets it apart from other miso varieties. The lower salt content also helps to accentuate the miso's natural umami flavors, resulting in a more subtle and nuanced taste profile.

When it comes to culinary applications, Kyoto Shiro miso shines in various dishes. Its delicate nature makes it an excellent choice for marinades, where it can lend its flavor to delicate proteins like fish without overpowering them. By thinning the miso with sake, the marinade becomes more evenly distributed, allowing the flavors to permeate the fish thoroughly before grilling.

The grilling process further enhances the miso's subtle nuances, caramelizing the sugars and creating a delightful balance of savory and slightly sweet notes. The end result is a beautifully grilled fish that showcases the unique characteristics of Kyoto Shiro miso, with its lighter color and milder taste complementing the natural flavors of the seafood.

In the world of Japanese cuisine, Kyoto Shiro miso is highly regarded for its versatility and ability to elevate various dishes. Whether incorporated into marinades, used as a seasoning, or served as a condiment, this type of miso offers a refined and delicate flavor profile that can elevate even the simplest of meals. Its popularity among chefs and home cooks alike is a testament to the enduring appeal of traditional Japanese culinary techniques and ingredients.

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